Tasty’s Ultimate Mashed Potatoes
Recipe Overview
I made Jody Tixier’s & Alexis Deboschnek’s Ultimate Mashed Potatoes from Tasty, and oh my! At first I wasn’t that impressed with them, but they aged well on me. Which is a weird thing to say about mashed potatoes! They are work; they aren’t for a Tuesday after work, school, and sports. But if you’re looking for a restaurant style mashed potato – this is it! Pro Tip – they were exceptionally delicious the next morning with a fried egg.
Ingredients List
Ingredients:
- 2lb yukon gold potatoes
- 1/2 cup whole cream
- 1/2 cup heavy cream
- 8 cloves garlic, crushed
- 1/2 cup unsalted butter, cubed, cold
- 2 tsp kosher salt
- freshly ground black pepper, to taste
- chives, finely chopped, for serving
Step 1: Prep the Potatoes
On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration. Cut the potatoes into 1-inch cubes. Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
Step 2: Prep the Cream
In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat. Remove the pot from the heat and strain the cream through a fine mesh sieve.
Step 3: Mash the Potatoes
Drain the potatoes in a colander and transfer back to the pot.
Mash the potatoes with a potato masher, potato rice, or by pushing through a fine mesh sieve with a spatula.
NOTE: I used a shredding attachment for my mixer and it worked great. I made these a second time and used a potato masher and they were not as good – the masher left chunks and the potatoes just weren’t as creamy. Stick with the ricer or shred the potatoes.
Step 4: Mix the Potatoes and Cream
Add the cubed cold butter and salt to the potatoes. Stir to combine. Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
Top with freshly ground black pepper and sprinkle with chives. Enjoy!
Conclusion
If you watch the video, you can see that I wasn’t impressed with these mashed potatoes on first blush. But after the cameras stopped rolling, and the potatoes aged a little bit, I whole heartedly changed my mind. And truthfully, the next morning they were even better. Note: this made an insane amount of mashed potatoes so we ate them for breakfast & lunch for two days. It is not 4 servings, unless you’re serving giants.
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